Fridge cleaner was majorly required to use up odds and sods, so as written but with the addition of cauliflower trim, 1 cup sweet potato and 1/2 cup of corn kernels. replaced regular bacon with turkey bacon to accomodate my better half

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Not specifically, Ron. But I wouldn't have expected to; rustic potato soups are rarely made with dairy (which is pretty much a haute French thing), or, at most, with a small amount at the end to finish it off.

When it comes to the heavy-handed use of butter and dairy, next to the Irish the French are pansies. Yet, a typical Irish recipe for potato soup calls for 3 1/2 cups chicken stock, and up to 1/2 cup of creamy milk, just to thin it out as necessary.

Brook - I had a question about this; in your research, did you find any using milk (or a combination of milk and cream) rather than stock? The one I remember my mother making was based on milk, with salt, pepper and butter added to the Potatoes and onions; having said that, she was not GfR, so I am not sure of the origin of her version.

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While researching Blachinda recipes (http://www.foodsoftheworld.activeboards.net/german-blachinda_topic4292.html?SID=9864193cac164ca4c2cf8b8bae2975213657407) I came across a comment in which a lady recalled that when her mother made them she always served them with potato soup. “Why not,” I said to myself, and did a search for German potato soup.

I found at least a dozen recipes, some with just minor changes, as you’d expect housewife to housewife, and some with major variations. The commonalities are that they all include onions, leeks, carrots, and potatoes. Among the options were including cabbage as part of the veggie mix, and adding sliced hot dogs or other sausages to the finished soup. I kind of like that idea, as it turns it into a main-dish soup, ideal with the colder weather that’s currently sweeping the country.

The finished soup can be made more on the rustic side, by hand mashing the veggies, or you can produce a finer soup by blending it in a food processor. I felt rustic was more in keeping with the ethnicity of this soup, so that’s the way I went.

This recipe is one I adapted from several others. Although the salt content seems high, don’t forget there are eight spuds involved; and potatoes soak up salt even more than pasta.

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